These peppers are both easy and satisfying, what’s not to like? Simple to make a veggie alternative by swapping the mince, stock cube and cheese for vegetarian/vegan options.
Ingredients:
1 large onion – chopped
2 garlic cloves, chopped
500g beef mince
1 400g tin chopped tomatoes
1 400g tin kidney beans
2 tsp dried oregano
1 beef stock cube
2 tbsp tomato puree
4 large bell peppers or 8 smaller ones
100g grated cheddar
A few fresh basil leaves
Drizzle of extra virgin olive oil
Method: Number of servings 4 / Prep Time 10 minutes, Cook Time 40 Minutes
Cost per serving – approx. £1.90 per portion
1.Heat the oil in a large frying pan and add the onions, cook for a few minutes. Add the mince and the garlic and cook until brown, breaking up the mince as it cooks. Add the tomatoes, kidney beans, oregano, stock cube and tomato puree. Season and simmer for approx. 30 mins.
2.Meanwhile cut the tops off the peppers and scoop out the seeds, place on a baking sheet and bake in the oven (200C/180C fan/gas 6) for approx. 20 mins.
3.When the mince is cooked, remove the peppers from the oven and fill each one with the mince filling, sprinkle with the cheese and return to the oven for approx. 10 mins until the cheese is nicely brown and bubbling.
4.Scatter with the basil leaves before serving.
Nutritional Information Per Serving:
20g carbs
9g fibre
18g fat
39g protein
437 calories
